Arsenio’s Crazy Crunch Bueno Bake
A layered cookie dough and brownie cake with marshmallow center and Kinder Bueno crunch
A decadent layered dessert combining soft cookie dough, gooey marshmallow center, and fudgy brownie batter, finished with whole Kinder Bueno bars pressed into the top for an ultimate chocolate crunch experience.
Equipment
Ingredients
Cookie Dough
all-purpose flour (dry)
190 g
baking soda (dry)
5 g
salt (dry)
1.5 g
unsalted butter (softened)
115 g
dark brown sugar (packed)
150 g
granulated sugar (dry)
50 g
large egg
1 piece
vanilla extract
10 ml
semi-sweet chocolate chips
150 g
Brownie Batter
all-purpose flour (dry)
190 g
unsweetened cocoa powder (dry)
21 g
baking soda (dry)
5 g
salt (dry)
1.5 g
unsalted butter (softened)
115 g
dark brown sugar (packed)
150 g
granulated sugar (dry)
50 g
large egg
1 piece
vanilla extract
10 ml
semi-sweet chocolate chips
150 g
Toppings
marshmallows
100 g
Kinder Bueno bars (whole)
4 piece
Instructions
Prepare cookie dough base
Press a thin layer of cookie dough into the bottom of your baking dish. Keep the layer thin so it bakes through properly.
Add marshmallow layer
Scatter a handful of marshmallows evenly over the cookie dough layer.
Prepare brownie batter
Mix all brownie batter ingredients together until you get a thick, cookie-dough-like consistency rather than a runny brownie batter.
Add brownie layer
Flatten the brownie batter and lay it over the marshmallow layer like a dome, making sure you cover the center completely.
Add final cookie dough layer
Finish with another thin layer of the regular cookie dough on top and gently press it down to seal everything in.
Bake the cake
Bake at 175°C for 25–30 minutes. A little jiggle in the middle is exactly what you want when it comes out.
Add Kinder Bueno topping
While the cake is still hot, press whole Kinder Bueno bars into the top to create the signature crunch.
Cool and serve
Let it sit for 15–20 minutes before cutting in. This helps it hold its shape and keeps that signature crunch.
Original recipe
Storage
Store in airtight container. The crunch topping is best enjoyed within 24 hours of baking.
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